This Chocolate Raspberry Granola tastes decadent but is nourishing and full of the superfood cacao.

chocolate raspberry granola on a pan next to a container full of the granola

Reasons to Make this Chocolate Raspberry Granola

  • Taste: The main reason to make this granola is the wonderful chocolate flavor from layers of chocolate ingredients. Unsweetened cacao powder forms the base(hence, slightly more sweetener in this recipe versus my other recipe). Additional flavor comes from dark chocolate chunks or chips and a smaller amount of cacao nibs. Leave the nibs out if you aren’t a fan, but they add a nice crunch and flavor. The dehydrated raspberries add a wonderful tang to the granola.
  • Nutrition: This granola contains a significant percentage of the RDA for fiber, protein, iron, magnesium, zinc, and selenium. I’ve portioned it at 1/2 cup for breakfast, but try a smaller amount as a snack on its own.
  • The above reasons sum up why to make this granola, to enjoy the wonderful flavors as a departure from your everyday granola! Get some solid nutrition from this recipe instead of eating empty calories for a treat. It makes a great gift as well. See below for ways to adjust the nutrition and flavors.
close up of chocolate raspberry granola

How this Granola is Sweetened:

  • I’ve tested this recipe multiple times to arrive at the amount of sweetener needed to balance the unsweetened cacao/cocoa powder while not creating an overly sweet granola.
  • 3 Tbsp. of Maple Syrup with fewer carbs/sugar than honey, it also has a lower glycemic index.
  • 3 Tblsp. of Brown Sugar: undeniably needed for the caramelization that creates the crunch.
  • 1/4 cup of Extra Virgin Olive Oil: Olive oil can withstand the heat of baking and is a heart-healthy superfood!
ingredients for chocolate raspberry granola in bowls on table viewed from overhead

Flexible Ingredients, try these Substitutions/Additions:

  • Cacao versus cocoa powder: Cocoa powder or the recommended cacao powder can be used interchangeably in this recipe. I use cacao for its extra benefits but have used both and honestly feel the taste is very similar.
  • Nuts: I’ve used walnuts here but I’ve also made the recipe with almonds chopped as well. Any nut can be substituted.
  • Pumpkin seeds: You could use sunflower seeds but I don’t recommend substituting smaller seeds such as sesame, chia, or flax as I find they get stuck in your teeth!
  • Additional fruit: Make this recipe extra special by adding 1/3 cup unsweetened dried cherries or dried cranberries. I often do.
  • Chocolate: chips or cut-up chocolate chunks will each work perfectly. I chose dark chocolate but you can certainly use semi-sweet chocolate chips as well.
  • Cacao nibs: These are a really fun addition, as they are crunchy and have an interesting chocolate-like flavor. But some may find them bitter or unpleasant, so I recommend leaving them out if you aren’t sure.
  • Coconut flakes: The large unsweetened coconut flakes add a wonderful texture, crunch, and flavor. You can leave them out if you aren’t a fan, or to reduce the calories (coconut is high in saturated fat).
  • Amount of chocolate: This is a very cocoa-forward recipe but if you want to reap the benefits of cocoa and enjoy the taste but lessen the fat and sweetener, you can reduce the cacao/cocoa to 2 tablespoons. If you do, reduce the brown sugar and maple syrup to 2 tablespoons and the olive oil to 3 tablespoons. With less cacao/cocoa the granola requires less sweetener/oil.
  • Wet ingredients: Heat the brown sugar, maple syrup, and olive oil in a small pan over medium heat and whisk together until the brown sugar is melted. Turn off the heat.
  • Dry ingredients: Place the oats, nuts, seeds and coconut in a bowl and thoroughly toss to mix evenly.
  • Mix: Drizzle the wet mixture over the dry ingredients slowly with one hand, and mix in continuously with the other hand using a silicone spatula to evenly distribute and coat all the oats and mix-ins.
  • Add the cacao powder: Sprinkle half the cacao over the mixture and toss to distribute, then add the other half to distribute. This makes for a very even distribution and a lovely-looking granola.
  • Additional mix-ins: Remove the baked granola from the oven, sprinkle over 1/2 of the chocolate chunks/chips and gently toss it in. This chocolate will melt and form some nice chocolatey chunks of granola. Wait until the granola is completely cool before adding in the dehydrated raspberries, cacao nibs, rest of the chips/chunks, and any additional dried fruit.
  • Store the mixture: It’s not an easy task to move this big tray of granola into a container! Pick up the sides of the parchment paper and pull them together to form a type of funnel/cylinder shape that will allow you to pour the granola into a container, or a zip-lock storage bag.
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chocolate raspberry granola on a pan next to a container full of the granola

Chocolate Raspberry Granola

AuthorKathy Marshall
Prep Time10 minutes
Cook Time30 minutes
Servings12 1/2c servings
Calories317
This chocolate Raspberry Granola tastes decadent but is nourishing and full of the superfood cacao
Kitchen Tools
  • 1 mixing bowl
  • 1 baking sheet
  • 1 parchment baking sheets, makes clean up and storing easier

Ingredients
 

  • 2 3/4 cups rolled oats (NOT quick cooking)
  • 1 cup coconut flakes (large and unsweetened, not the bags of sweetened and shredded)
  • 1/3 cup raw pumpkin seeds
  • 1 cup raw walnuts
  • 3 tbsp maple syrup
  • 3 tbsp dark brown sugar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cacao powder (or cocoa powder)
  • 1/4 cup cacao nibs
  • 1/2 cup dark chocolate (cut into chunks, or use chips)
  • 1/2 cup dehydrated raspberries

Method:  

  • Preheat the oven to 300.
  • Toss the oats, coconut, pumpkin seeds, and walnuts together in a large bowl.
  • Heat the trio of maple syrup/brown sugar and olive oil in a small pot over medium-low heat, whisk until sugar is dissolved then remove from heat immediately.
  • Drizzle the melted trio over the mixture and use a silicone spatula to toss until evenly distributed.
  • Pour the granola mixture onto a parchment-covered cookie sheet (with sides).
  • Sprinkle 1/2 the cacao powder evenly over the sticky granola mixture and use the spatula to evenly toss and incorporate the cacao throughout the granola mixture, then do the same with the 2nd half of the cacao powder.
  • Bake for approximately 30 min, or until the granola looks golden, but not too brown. (check and toss at about 20 minutes).
  • Upon removing from oven, sprinkle 1/2 of the chocolate chunks/chips over the granola and toss with spatula some, then leave to cool.
  • Once the granola is fully cooled, toss in the dehydrated raspberries (crumble a bit), cacao nibs and other half of the chocolate chunks/chips. If you add additional dried fruit, add that in now as well.
  • A good way to move the granola into a jar for storage is to lift the sides of the parchment paper in such a way to create a pouring vessel and pour the granola right into the jar.

Notes

Nuts/Seeds: be sure to use RAW seeds/nuts since they will toast in the oven.
 

Nutrition (an estimate)

Serving: 56grams | Calories: 317kcal | Carbohydrates: 27g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 0.2mg | Sodium: 7mg | Potassium: 258mg | Fiber: 6g | Sugar: 9g | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 3mg | Magnesium: 88mg
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